LEMON AND CHICKEN SALAD --Combine lemon peel and juice, oil, honey, ground ginger and curry powder. Stir in shredded cooked chicken, cooked orzo pasta, bite-size pieces of peeled oranges, sliced bananas, apple pieces, seedless grapes and sliced celery. Chill then serve on salad greens and garnish with lemon wedges and fresh mint, if desired.

LEMON AND LAMB -- Combine grated lemon peel and juice, minced fresh rosemary, Dijon mustard and black pepper and spread mixture evenly over lamb chops. Broil chops on both sides and serve with lemon slices.

LEMON AND PASTA -- Sauté minced garlic in olive oil, pour in dry white wine, cook one or two minutes, then stir in lemon juice and chopped tomato. Add chopped fresh basil, grated Parmesan, black pepper and lemon-tomato mixture to cooked angel hair pasta and toss. Garnish with lemon slices and more basil.

LEMON AND TOFU -- Dissolve package of lemon-flavored gelatin in boiling water. Pour into food processor bowl or blender jar; add half cup of cold water, package of drained, crumbled soft tofu, grated lemon peel and juice and blend until smooth. In heavy saucepan, stir together 2 egg whites and quarter cup of sugar and beat over very low heat into soft peaks. Fold into tofu mixture. Pour into individual dessert dishes and chill until set

LEMON AND VODKA RISOTTO - Prepare risotto in vegetable stock with chopped onions. When rice is cooked, remove pan from the heat and add salt and pepper to taste, then chopped fresh mint, lemon juice, zest and vodka. Stir in some butter and grated Parmesan. Cover the pan tightly and leave it for 2-5 minutes to blend flavors before serving with more Parmesan.

LEMON, CHICKEN AND ZUCCHINI -- Brown serving size pieces of chicken in oil; pour off the fat. Add 1/2 cup of water, onion, chicken bouillon cube, and dried basil. Cover and cook over low heat for 30 minutes, add thickly sliced zucchini. Cover and cook 15 minutes longer, or until chicken and zucchini are tender. Thicken with water/cornstarch blend then add lemon peel and juice and slices of lemon, if desired. Garnish with pimentos and lemon half-cartwheel slices.

LEMON MARINADE -- Lemon juice, salt, pepper, Worcestershire sauce, oil, garlic, thyme, onion. Use marinade to baste meat while grilling.

LEMON PIZZA -- In small bowl, combine sour cream and heavy cream. Cover and leave at room temperature for 1 hour. Place a single layer of lemon slices on prepared pizza crust. Drizzle olive oil over lemon slices; sprinkle with pepper. Bake at 450 for 10 minutes. Lemon slices should start to crisp but not char. Remove from oven and let cool for 5 minutes. Spread cream mixture carefully over lemon slices. Arrange smoked salmon or small cooked shrimp over cream, in a pinwheel pattern. Sprinkle with capers; garnish with fresh dill.

LEMON, ROASTED GARLIC AND VEGETABLES -- Squeeze pulp from roasted garlic cloves into a blender with lemon juice and peel, olive oil and 1 tablespoon water. Blend until smooth, season with salt and pepper. Serve over steamed or grilled vegetables.

LEMONS AND SCALLOPS -- Poach bay scallops in dry sherry diluted with some water and seasoned with salt and pepper. Remove scallops and thicken broth with roux; add a vegetable mixture of sautéed onions, garlic, sliced mushrooms, parsley and lemon juice, and some hot heavy cream. Season to taste with salt and cayenne. Pour over scallops, top with gruyere or Parmesan cheeses, paprika and lemon slices, if desired. Cover and bake in 350 oven for about 30 minutes or until golden and bubbly. Serve over rice or pasta or alone.

LEMONS, HOT PEPPERS AND GREENS -- Mince seeded chopped chilies, red onion and garlic; mix in fresh lemon juice and salt. Let flavors meld for awhile the serve with cooked kale or other greens.